Toasted and Roasted Almond Romesco Dip

  • Yield 6-8 servings

Serve an almond Romesco dip this summer with fresh vegetables.

Toasted and Roasted Almond Romesco Dip
Gaby Dalkin


For the Romesco
4 tablespoons almond oil or olive oil
1 1-inch thick slice of crusty French bread, torn into pieces (yields about 1/2 cup)
1/2 cup whole natural almonds
1 12-ounce jar roasted red bell peppers (about 8 ounces once drained)
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon smoked or sweet paprika
3 cloves garlic
1/4 cup loosely packed fresh parsley
Kosher salt and freshly cracked black pepper to taste
For Serving
Fresh carrots, sliced
Fresh celery, sliced
Fresh bell peppers, sliced
Fresh radishes, sliced
Fresh cucumbers, sliced


1. In a small skillet, heat oil over medium high heat. Add the torn pieces of bread and whole natural almonds and toast for 2 – 3 minutes until the bread starts to turn golden brown. Once toasted, let the mixture cool.

2. Transfer the entire content of the skillet to a high-powered food processor or blender. Add drained red bell peppers, vinegar, paprika, garlic and parsley and pulse for 2 minutes until smooth. Taste and season with salt and pepper as needed. Pulse to combine.

3. Serve with assorted fresh, sliced vegetables as a dip.

4. Any leftovers can be used as a sauce for pasta, chicken, fish or red meat.

Recipes courtesy of chef, cookbook author and blogger Gaby Dalkin of What’s Gaby Cooking



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